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Truffled Stracciatella Mini Cornbread Appetizers Recipe

Liliana Knigin
  |   January 10, 2019   |  
A country classic, gone sophisticated! You'll love these little cornbread bites topped with fresh truffled stracciatella cheese, and a shaving of fresh truffle. The stretchy, creamy straciatella is the perfect topping for these sweet mini appetizers.

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Cook Time:
Total Time:
Yield: 60 pieces

Truffled Stracciatella Mini Cornbread Appetizers Recipe


  1. Preheat oven to 375 degrees Fahrenheit.
  2. Take all of the cornbread ingredients and place them in a blender and blend until almost pureed. There can still be some small chunks of corn, but there should not be any whole kernels present.
  3. Butter and flour a 1 ¾ inch mini non-stick muffin and cupcake pan. Fill the muffin pan so the batter is just below the fill line. Bake in the oven for approximately 15 minutes until the edges of the cornbreads begin to brown. Remove from the oven and turn onto a wire cooling rack to cool.
  4. Once the cornbreads are cool, plate with a teaspoon of fresh truffle Stracciatella cheese, and a shaving of fresh truffle on top.

This recipe is found in:
Recipes by Ingredient: Truffle Recipes
Recipes by Course or Meal: Appetizers and Side Dishes, Breakfast and Brunch Recipes
Recipes by Occasion: Holiday Recipes, Valentine's Day Recipes
Recipes by Cuisine: Italian Recipes

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Liliana Knigin

A foodie with a knack for creating elegant recipes, Liliana has been crafting some of our most delicious recipes for over 20 years.

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